Vegan Tteokbokki with Ramen (Rabokki)
Ramen meets tteokbokki– the ultimate Korean comfort food. Clinging noodles and chewy rice cakes in a warming, spicy sauce.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2-3 1x
- Category: Snacks
- Method: Cook
- Cuisine: Korean
Ingredients
Scale
- 3 cups water
- 1 4×6 inch piece kombu (dried kelp)
- 2–3 dried shiitake mushrooms
- 3 tbsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 clove garlic, minced
- 6 oz rice cakes
- 1 pack instant ramen noodles
- 1/2 small carrot, thinly sliced
- 1/2 small onion, thinly sliced
- 2 cups cabbage leaves, torn into small pieces
- 2 scallions, finely chopped, for garnish
- 1 tsp sesame oil, for garnish
Instructions
- Soak rice cakes in warm water for 10 minutes (if they’re frozen, you probably need more time to let them thaw). Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions.
- Discard kombu and mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen noodles, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes. Add more water during this process if you want a soupier base.
- Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Garnish with toasted sesame seeds (if desired), and enjoy immediately.
Notes
- You can adjust the spice level by increasing or decreasing the amount of gochugaru (chili flakes).
Find it online: https://theplantbasedwok.com/vegan-ramen-tteokbokki-rabokki/
